Cadbury Creme Egg Scotch eggs

by Barry Lewis

Prep time
20 mins
Cook time
60 mins


6 cadbury crème eggs
8 (500g or 17.5 oz) chocolate muffins
120g (1/2 cup) Butter
3tbsp Cocoa Powder
120g (1 cup) Icing Sugar
400g (14oz) chocolate bars (use one to grate chocolate)

In this video recipe I am showing you how to make Cadbury Creme Egg Scotch eggs! Yep i’ve had tons of requests for these in the last week and have finally given in.
But am I allowed to call it a ‘Cadbury’ creme egg anymore?! I don’t know i’m sure there was some big curfuffle about that, well I used cadbury chocolate to make the ‘meat’ part of this creme egg scotch egg so maybe that makes up for it. I had lots of requests for this one so was only fair to bring it to life and show you how to do it, so hopefully you can make it and realise just how naughty this thing is!

I took instructions from here, but there are many others that claim to be the ‘founder’ of it. I say let everyone have an eggscellent cracking time and just have a go.
Inspiration from (although I used muffins which was way easier)

Anyhow to make these slightly quirky, rich and quite frankly a bit odd cadbury creme egg scotch eggs you want to grab some chocolate muffins and either whizz them through a food processor or rub them together with your fingers and thumbs to get into crumbs. It’s important to not use muffins with choc sauce running through them as you want a thick mixture.

Meanwhile in a large bowl beat together the icing sugar with the cocoa powder and the icing sugar until you form a buttercream. Slowly add the crumbs into the buttercream until it thickens and becomes mouldable. Take a cadbury creme egg and scoop up some of the cake mixture and wrap around the egg, rolling it into a ball. Repeat with all the eggs and stick in the fridge for at least 30 minutes. To get a better shape take them out the fridge and roll again once or twice.
Meanwhile melt the chocolate and grate a separate bar of chocolate.

Get the chocolate so it is melted but a little cool but still manouverable, paint it onto the cake balls (that is what I am calling them) all over rolling around then sprinkle on the grated chocolate bits. Stick in the fridge to firm up after repeating with all the eggs.

Slice into them for that real scotch egg effect! Bloomin’ gorgeous!